Eggnog Overnight French Toast Recipe (2024)

By Jerrelle Guy

Eggnog Overnight French Toast Recipe (1)

Total Time
1 hour 10 minutes, plus 30 minutes’ resting
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Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish’s flavors. Don’t worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it’s great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn’t hurt either.

Featured in: A Joyful Christmas Morning Starts With Something Sweet

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Yield:4 to 6 servings

  • 1(16-ounce) day-old, plain country bread loaf (oblong or similarly shaped)
  • 2large eggs
  • 1cup granulated sugar
  • 1cup heavy cream
  • 4tablespoons unsalted butter, melted
  • 1tablespoon dark rum, brandy or bourbon
  • 2teaspoons pure vanilla extract
  • ½teaspoon coarse kosher salt
  • Freshly grated nutmeg, for dusting
  • Confectioners’ sugar, for dusting

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

577 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 3 grams dietary fiber; 41 grams sugars; 11 grams protein; 424 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Eggnog Overnight French Toast Recipe (2)


  1. Step


    Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1½-inch-thick slices, being sure not to cut all the way through and leaving about ½ inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1½-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.

  2. In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.

  3. Step


    Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.

  4. Step


    Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners’ sugar. Serve immediately.



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Cooking Notes

Lori Pottinger

Seems like it could be made using some ready made eggnog in this


Any reason not to just bake this in the soaking?

Patricia Garcia

Jacque Pepin revealed that in the restaurant business, they use melted vanilla ice cream to make french fact, he has a video of himself doing it. Clever, clever


I take it that the soaked loaf is removed from its pan before transferring it to the baking sheet. Baking it in its soaking pan would be nice....line the pan with parchment or well-buttered foil before soaking so it would be less likely to stick? Or not.


I’ve made this but with store-bought eggnog…less hassle: when you soak it overnight, there’s nothing left to drain, the eggnog soaks into the bread thoroughly. So delish!

Raven Gray

I cut the loaf per recipe a day before soaking it over night. If the loaf is to fresh it would be to moist once cooked. Cutting it and letting sit out a day before hand allows it to retain some form and texture.


No need to cut the bottom off. Just make the top cuts and soak it upside down. This way you can use a curved bowl that better fits the dome shape of the bread.


Oh, Jerelle, I can't wait to try it. 'Ordered your book as soon as I took your peach poundcake out of the oven, in 2020, and have enjoyed many things from it. I'll definitely be making this with store-bought pumpkin eggnog, apple brandy and some tea masala to perk it up. Or, melted cashew/raisin ice cream (like Jaques P.) from my local "India Market". 'Will serve with apple slices fried alongside breakfast sausage.


Way too sweet. I would cut the sugar by 1/2 at least. That way, each diner can decide whether or not to add maple syrup. Fresh fruit is a wonderful garnish for its color and flavor.


I used ~2cups of egg nog+2eggs. Turned out great!


thinking of trying this with challah or a fruit panettone, but cut back on the sugar a bit.

Melissa S

Made this morning. Tasty, but much more of a bread pudding consistency around the lower half of the loaf than French toast. Fun and pretty but will not be on my repeat list.


This was amazing! Pure and utter decadence. I made this for Christmas Eve morning, and my husband loved it. Restaurant worthy, it was really good. Expect a sugar coma for breakfast. I did sprinkle with a little cinnamon sugar, and I had extra batter that I threw away. It baked a beautifully with a crispy top, but a nice moist custard inside. I will make this again for another holiday event. Now, I need to go exercise!


Ohmygosh what a hit! Served this Christmas morning (after soaking overnight) to raves and "mmmms" and suggestions that this become our new Christmas tradition. Even Husband, who at first didn't think it was a good idea (he was turned off by the "Eggnog" in the title), was an instant convert. Served with fresh mixed berries and only 1/2 cup sugar -- it was plenty sweet enough for all of us. Yum!


Could use less sugar and more spice


Made last year for a holiday brunch and it was delectable and looked beautiful but far too sweet for our tastes. Would recommend halving the sugar.


We had this for dessert two New Year’s Eves ago. People are still asking about it! We used Costco bakery Country French loaves and only soaked the bread for about an hour. The top got really crunchy and caramelized while the interior stayed custardy. That Costco loaf has very little sweetness (or flavor to be honest)on its own and a fairly dry open crumb. A denser or sweeter bread like challah might have turned too sweet or gooey.

Leah F

Absolutely scrumptious! The eggnog is SO easy to make and then you don't have a ton of leftover eggnog or have to be limited to only making this around Christmastime. We couldn't find a country loaf so I just used a La Brea French loaf and it was perfect. It doesn't need anything added additionally once cooked either (except the sprinkle of nutmeg and powdered sugar). Perfectly sweet on its own.4-6 servings is accurate unless you have TONS of other food along with it.

cookie monster

Recipe is delicious as is. Slightly reduced sugar amount based on personal preference. Cardamom is also an excellent addition here. Side of fruit or fruit compote adds delicious brightness and is highly recommended.


Made as written, and it was a huge hit for kids and adults at Christmas breakfast! No muss no fuss, so easy to have ready once everyone was finished opening presents. I expect this to become a regular!

Matt C

As a brunch side is this really only 4-6 servings? Wondering if it can stretch to 8…


Our family's new Christmas morning tradition! I opted to soak it in the baking pan. The next morning there was still some liquid in the pan, so I spooned that on top of the bread. What a fabulous treat.


Made this many times with the only modification being baking the bread in the container it marinates in, which creates a nice pudding like texture for the eggnog mixture. Really easy to do and best French Toast recipe I have used.


I used a stale challah. Excellent. I feared it might come out too gooey, but it was perfect. We had no confectioner's sugar, so we allowed ourselves to apply maple syrup. Everyone was delighted with this dish, but as I made it, it was very rich for a brunch, and most felt the need to take a long walk in the cold afterwards.


Made this with left over Lactaid eggnog (about 2.5 cups for my 20 oz loaf) and a splash of orange blossom water. Left the cut loaf out over night before baking so it could dry a bit. I was worried there wouldn’t be enough egg in the premade eggnog but it was custardy and kept its shape. Confectioners sugar is nice for presentation but was already quite sweet. Was great for a house full of teens who roll out of bed at different times. No short order cooking for me!


Delicious. Used store bought egg not. Do not skip the parchment paper or the bottom part of the dish (best part) will stick to the pan or foil.


This was a great template and a great way to use up leftovers. I used yeasted rolls I made for Christmas, torn up. Leftover eggnog - one cup plus 1/2 cup whole milk. Two eggs, two TBS dark rum and a generous amount of grated nutmeg. Baked up fluffy and tender and was a nice start to the New Year.


not enough rum


Very ready and sweet. Real overnight French toast is way better.


Very nice! I used panettone and store-bought egg nog (so used only a fraction of the added sugar) and it was delicious. Served it with leftover holiday cranberry sauce and it was a hit! Great recipe to use up several leftover holiday items.

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Eggnog Overnight French Toast Recipe (2024)


Should French toast be soaked overnight? ›

Ideally it's best if you can soak the bread in the french toast batter overnight however, if this cannot be done I suggest leaving it soak for a minimum of 30 minutes to 1 hour. As we want that custard like middle, cut very thick slices of bread.

Can you make French toast ahead of time and reheat? ›

Freezer and Make-Ahead Tips

Freeze cooked French Toast Casserole for up to three months. Remove it from the freezer the day before you want to serve it and let thaw in the refrigerator overnight. Cover the pan with foil, then reheat at 350 degrees F for 20 minutes or until warmed through.

What should we avoid when making French toast? ›

The 7 Most Common French Toast Cooking Mistakes
  1. Adding too much dairy and sugar to the custard. Don't go overboard with the dairy. ...
  2. Not mixing the custard thoroughly. ...
  3. Not choosing the right bread. ...
  4. Under-soaking the bread. ...
  5. Using too much heat or not enough. ...
  6. Not preheating the pan. ...
  7. Only using butter.
Mar 29, 2013

Can you soak French toast too long? ›

There are several possible reasons for soggy French toast. The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

What is the most common mistake in making French toast? ›

1. Not choosing the right bread. The heart and soul of French toast really is the bread — use something sub-par and the final result is going to be sub-par. The best bread is spongy and sturdy so that it will be able to soak up the custard without completely falling apart.

Why does my French toast taste weird? ›

Nail the Egg-to-Milk Ratio

Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.

How often should you flip French toast? ›

Forks tend to rip the bread so they are not a good choice. Continue until the pan is full with a single layer of toast. Cook until golden brown and all of the batter looks cooked, then flip with a turner and cook the second side until golden brown. If needed, adjust the temperature, so it doesn't burn or stay soggy.

What is the best pan for French toast? ›

Your perfect companion for making French toast is a non-stick frying pan. CRISTEL® has an exceptional selection of non-stick frying pans with removable handles that are great for both pan-frying and also oven-cooking.

How do you reheat French toast for a crowd? ›

The best way to reheat French toast is in the oven, as it ensures even heating while promoting a crispy exterior and moist interior. Preheat the oven to 400°F, place the French toast on a baking sheet, and reheat for 4-5 minutes per side.

How do you fix a soggy French toast casserole? ›

It could be because of the bread you used. If the bread you start with is too soft (such as white sandwich bread), it won't absorb all of the wonderful custard that it should, and it might end up soggy. If you find yourself with a soggy casserole, for whatever reason, try baking it a bit longer until it firms up some.

How do you keep French bread soft overnight? ›

How can you store fresh bread and rolls so they stay soft for as long as possible? Resealable plastic bag: A resealable plastic bag seals in moisture and locks out air, keeping your bread soft.

How do you keep toast crispy overnight? ›

Rather than leave the slices flat on a countertop or work space, though, consider propping the slices up at an angle to prevent the steam from softening your freshly toasted bread. Proper air circulation around the bread will allow it to stay crisp and dry.

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